Pork Rib Aged Kimchi Jjim

Prepare lukewarm water by dissolving 2 tablespoons of sugar in a large bowl.

Soak the pork ribs in water for 20 minutes to draw out the blood.

Remove all the stuffing from the 1/4 head (800g) of aged kimchi, squeeze it out, sprinkle half a tablespoon of sugar evenly over it, and let it sit for a while.

When the water is boiling, dissolve half a cup of soju and half a tablespoon of doenjang.

Add the blood-drained pork ribs to the pot and parboil over high heat for 5 minutes.

Slice half an onion into thick pieces and place them at the bottom of the pot.

Place the parboiled pork ribs directly onto the onions in the pot without rinsing them in cold water.

Prepare 1 stalk of green onion by slicing it at an angle.

Prepare 1 Cheongyang chili pepper by chopping it finely.

Lightly chop 1 tablespoon of salted shrimp with scissors before using.

Make a seasoning sauce by mixing half a tablespoon of minced garlic, 1/3 tablespoon of minced ginger, 2 tablespoons of red chili powder, and 1 liter of water, then pour it into the pot.

Cover the pot and bring to a boil over high heat.

Once it starts boiling, reduce to medium-low heat and simmer for 40 minutes.

Add the sliced green onion and drizzle with 1 tablespoon of sesame oil.

Add 3 pinches of black pepper, cover, and simmer for 5 more minutes.